This High-Protein Egg Salad with Dill is a creamy, flavorful, and satisfying dish that takes the classic egg salad to the next level. Packed with protein thanks to a blend of whole eggs, extra egg whites, and Greek yogurt, it’s perfect for anyone seeking a nutritious, energizing meal or snack. The addition of fresh dill and chives brightens the flavor, giving it a light, herbaceous note that pairs well with a variety of serving options. Whether you're meal prepping for the week or need a quick and wholesome lunch, this recipe delivers on both taste and nutrition.
6 whole hard-boiled eggs
4 additional hard-boiled egg whites
1/3 cup plain Greek yogurt
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1½ teaspoons fresh dill, finely chopped
1 teaspoon fresh chives, finely chopped
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
1/8 teaspoon paprika
½ teaspoon fresh lemon juice (optional)
Prepare the Eggs: Peel the hard-boiled eggs and chop the 6 whole eggs and 4 extra egg whites into small pieces.
Make the Dressing: In a mixing bowl, combine Greek yogurt, mayonnaise, Dijon mustard, dill, chives, salt, pepper, paprika, and lemon juice if using. Stir to combine.
Mix It Together: Add the chopped eggs into the bowl and gently mix until the eggs are evenly coated with the dressing.
Serve or Store: Enjoy immediately or chill in the fridge for later. Store in an airtight container for up to 5 days.
Serve on toasted whole-grain bread or bagels for a high-protein sandwich.
Spoon over a bed of leafy greens for a fresh and filling salad.
Use as a filling for wraps or lettuce cups.
Pair with whole grain crackers or veggie sticks as a quick snack.
Calories: ~259 kcal
Protein: Over 20 grams
Carbohydrates: ~4 grams
Fat: ~18 grams
Saturated Fat: ~5 grams
Cholesterol: ~375 mg
Sodium: ~400 mg
Note: Nutritional values are approximate and can vary depending on the exact ingredients used.